Asparagus Chutney Recipe

Asparagus, this word is very new to me a year back. Now I became a fan of this veggie. Once I tried grilled asparagus in an American restaurant, it was awesome. I wanted to incorporate asparagus in my day-to-day recipe. One of my friend suggested me about making chutney with asparagus. So I simply added asparagus with our own style of chutney. Trust me it was a grand success. TH loved it and I made it again in the same week.

I usually have a habit of analyzing about all the veggies before I buy. When I searched for asparagus it went on and on. It has folic acid, anti-aging, reduces the risk for cancer and heart diseases. So why wait!!! Try ur version of this chutney and lemme know the response.

I served semolina biryani along with this chutney. You can also serve this as a thogayal for curd rice. 

Ingredients:

½ tsp urad dal

½ tsp chana dal

4-5 red chillies

Generous pinch of hing/asofoetida

5-6 strands of asparagus chopped

¼ cup grated coconut

¼ inch of ginger

Little of tamarind

For tempering

½ tsp mustard seeds

½ tsp urad dal

1-2 red chillies (optional)

Curry leaves (optional)

How I made

• In a pan heat ¼ tsp oil and fry urad and chana dal.

• Follow adding red chillies and chopped asparagus.  Cook for 2-3 minutes.

• Now add the chopped ginger and tamarind. Keep for another 1 minutes.

• Add the grated coconut, mix well. Fry for 2-3 minutes.

• Grind all the ingredients with salt into a smooth paste. Add little of water to grind.
• Temper with the items given.
• Serve with hot idlis/dosa along with the tiffin sambar.             

 Linking this Recipe to Seasonal Food Event

Linking this Recipe to: Cook with Comfort Event